After 5 babies.....

try skinnytaste.com i get what u mean i have 8 kids ...........add me if u need help with anything....love to help

I have 7 children so Im w everyone else here, I dont have thyroid issues but will be glad to encourage and give you support and motivation.. We all need it..espically us w the loose flab and skin and left overs from all them children...

Here are 3 recipes I use at $1.50 per person. The first and last ones freeze well so I make 2 at a time.


Vegetable Meatloaf with Balsamic Glaze
Recipe courtesy Bobby Flay for Food Network Magazine
Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell
peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the
vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2
tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup
balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire
loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium
451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g


Pepper-Jack Chicken With Succotash
Recipe courtesy of Food Network Magazine
Ingredients
4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Directions
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each
chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt
and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a
thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to
a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn,
season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2
more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the
succotash.
Per serving: Calories 462; Fat 16 g (Saturated 6 g); Cholesterol 120 mg; Sodium 1,018 mg; Carbohydrate
30 g; Fiber 7 g; Protein 48 g




Turkey and Spinach Lasagna
Directions
1 (28-ounce) can crushed tomatoes
1/4 cup dry red wine
3T dried Basil
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (16-ounce) container 1 percent low-fat cottage cheese
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
8 ounces Jimmy Dean pre-cooked turkey sausage
9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces
1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, 1 ½ T Basil Leaves, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
2. Meanwhile, mix the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1 ½ T basil, nutmeg, and salt and pepper and pulse until just combined; set aside.
3. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Serve.
Nutritional analysis per serving
Calories 350; Total Fat 12.5g (Sat Fat 5g, Mono Fat 3g, Poly Fat 1.5g); Protein 29g; Carb 30g; Fiber 4g; Cholesterol 36mg; Sodium 848mg